De Ma Cuisine

Baking Archive

Monday

11

June 2012

0

COMMENTS

Crispy Potatoes

Written by , Posted in Baking, Potatoes, Vegetables

Crispy Potatoes
Recipe Type: Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 2
Ingredients
  • 4-5 small to medium potatoes
  • 1 to 1 1/2 t olive oil
  • salt
  • pepper
Instructions
  1. Slice potatoes in small wedges.
  2. Toss with olive oil, salt, and pepper.
  3. Bake at 350F for 30 minutes, flipping once.

 

Friday

1

June 2012

0

COMMENTS

Pluot Tart with Black Pepper

Written by , Posted in Appetizers, Baking, Dessert, Fruit, Inspired By, Lunch, Sides, Vegetarian

Pluot Tart with Black Pepper
Recipe Type: Savory dessert, Appetizer, Side
Author: Rachel Oberg – De Ma Cuisine
Inspired by May birthdays and sweet, summery pluots, this dish would be a great appetizer, side dish, or savory dessert.
Ingredients
  • 1 pizza crust
  • 3 T reduced balsamic vinegar (start with about 1/2 C)
  • 3-4 pluots, thinly sliced
  • 1/2 t freshly ground black pepper
  • pinch nutmeg
  • pinch salt
  • 4 strawberries, chopped
  • 1/2 C red onion, sliced
  • 2 T maple syrup
  • 1/4 C brown sugar
  • 1 T butter, melted
Instructions
  1. In a small saucepan bring balsamic vinegar to a boil, then reduce to a simmer over low heat. Cook until thickened and syrupy, about 8-12 minutes. Keep an eye on it so it doesn’t burn!
  2. In a hot, dry pan, cook onions with maple syrup and salt. Cook over medium-low heat until caramelized, about 10 minutes.
  3. Thinly roll crust. Bake crust for 5 minutes at 425F.
  4. Brush crust with melted butter. Sprinkle with brown sugar and press it into the crust with a spatula (just a little).
  5. Top with onions, pluots, nutmeg, and pepper. Bake for 7-9 more minutes (until crust is to your desired doneness).
  6. Top with strawberries and drizzle reduced balsamic vinegar.
  7. Serve at room temperature, or warm.

Friday

18

May 2012

2

COMMENTS

Sarah’s Honey Soy Salmon

Written by , Posted in Baking, Fish, Low Carb

Honey Soy Salmon
Recipe Type: Main, Fish, Dinner
Author: Sarah Bell
Ingredients
  • 1 Scallion minced
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Honey
  • 1 lb Salmon
  • 1 tsp Sesame Seeds
Instructions
  1. Wisk scallion, soy sauce, rice vinegar, & honey together.
  2. Place the salmon in a Ziplock along with 3 Tbsp of the liquid mix. Place in the refrigerator for at least 15 minutes to chill.
  3. Preheat broiler & line a small pan with foil and cooking spray.
  4. Place salmon skin side down on foil. Broil for 6-10 minutes.
  5. Drizzle remaining sauce when removed from broiler & garnish with sesame seeds.

 

Wednesday

4

April 2012

1

COMMENTS

Red Cabbage and Apple Tarts – Episode 17

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Baking, Cheese, Dinner, Fruit, Lunch, Main Dishes, Sides, This Week's Feast, Vegetables, Vegetarian

Aren’t these tarts cute? I’m not sure if they’re technically tarts, but it’s what I called them. I’m not actually worried about what they’re called, since they taste so good. Plus, they’re healthy. Did you know that cabbage has lots of vitamin C and dietary fiber? I like to eat it.

We’ve gotten cabbage in our Abundant Harvest Organics box each week for about the past month or so. It’s been fun to find creative ways to prepare it. In this dish, cabbage and apples are cooked with honey, topped with pie crust, baked, then topped with gorgonzola cheese and reduced balsamic vinegar.

Does Gorgonzola scare you, because it’s one of those stinky, moldy cheeses (well, aren’t all cheeses technically mold?!)? It scares me a little, I’ll be honest. It’s about as far as I go in that department. However, it pairs well not only with cabbage, but also with beef. So does balsamic vinegar.

Speaking of beef, we ate the tarts with a Steak Salad (although on the show it’s just a salad with dressing… still yummy, but it better with steak). They are intended to be eaten together. They can be eaten separately, or with other things, but I think you should just trust me on this one! For the salad, I used spinach, arugula, and lettuce. Then topped it with sliced steak and some homemade Gorgonzola Dressing.

Happy Eating!

Individual Red Cabbage and Apple Tarts

Author: Rachel Oberg – De Ma Cuisine
Serves: 4
A cute little cabbage treat, topped with stinky cheese… Sounds delicious?! Yes. Sounds delicious.
Ingredients
  • 2 apples, julienned (looks like matchsticks)
  • 1 head red cabbage, quartered, cored, shredded
  • 2 heaping T honey
  • 2 cloves garlic, minced
  • 3-4 T chives, chopped (red onion could be substituted)
  • 1-2 T olive oil
  • pepper
  • salt
  • 1/4 C white wine (or apple cider vinegar)
  • 1 pie crust
  • 1 egg + 1 t water (for egg wash)
  • gorgonzola cheese (goat cheese could be substituted)
  • 1/2 C balsamic vinegar (reduced to about 2-3 T)
Instructions
  1. In a dry pan, cook cabbage and apple with honey, salt and pepper over med heat for 5 minutes, stirring occasionally (if using red onion, add it now too).
  2. Add garlic and chives. Cook 2-3 minutes. Add wine, turn heat to high and cook, stirring occasionally, until most of the liquid has been absorbed, about 4 minutes.
  3. Remove from heat. Add olive oil, stir.
  4. Grease 4 small ramekins (oven-proof dishes). Divide cabbage mixture into the dishes.
  5. Divide pie crust into 4 discs. Roll out. Top ramekins with crust, crimp around edges. Cut four vent holes in top of each tart with the point of a knife.
  6. Whisk egg with water. Brush over pie crust (not too much – you don’t have to use it all).
  7. Bake at 350F for about 30 minutes, or until crust is flaky and baked (I used the toaster oven, a conventional oven may require less time).
  8. While they bake, bring balsamic vinegar to a boil. Reduce to a simmer, and cook until the liquid is reduced and it’s thickened and syrupy. Keep an eye on it – don’t let it burn!
  9. Top each tart with some gorgonzola cheese and a drizzle of reduced balsamic vinegar.
Notes

We ate this with a steak salad with homemade gorgonzola dressing. I made up this dish to go with the steak salad. It could also be good with a regular green salad, a roasted chicken, a salad topped with chicken, scrambled eggs, wilted greens with bacon, beef or chicken crostini… but really pairs well with the steak salad. 🙂

(A couple of months ago I showed you how to make a pie crust. For this recipe I used one of the ones I’d frozen. I divided one crust in four to make the little tarts.)

This episode was sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, and Molly Jenson!

Friday

23

March 2012

0

COMMENTS

Natali’s “Sugar Dream” Cookies

Written by , Posted in Baking, Cookies, Dessert

Natali’s “Sugar Dream” Cookies
Recipe Type: Dessert, Cookies
Author: Natali Carrera
Ingredients
  • 2 sticks of butter (1/2 lb.)
  • 3 T cream cheese (full fat please)
  • 1 T milk (I used non-fat)
  • 1.5 t vanilla extract
  • 2 c. + 2 T sugar
  • 1 egg yolk
  • 1 c. vegetable oil
  • 1 t. baking soda
  • 1 t. salt
  • 4 c. flour
Instructions
  1. Cream together the butter, cream cheese, milk, vanilla and sugar until well blended. (About 3 minutes on medium speed)
  2. Add the egg yolk and oil, mixing on low speed.
  3. Once the previous ingredients are incorporated, add the baking soda salt and flour. It is best to mix the baking soda and salt into the flour with a whisk prior to adding to the mixing bowl.
  4. Refrigerate the dough for 2-4 hours.
  5. Roll the dough into balls and press to flatten slightly on a cookie sheet lined with either parchment paper or a silicone baking sheet. You want the cookies to be a pretty good size, abound 2 inches or a little larger. Space cookies at least an inch apart.
  6. Bake for approximately nine minutes. The cookies should be only slightly golden on the edges. Overcooking this recipe significantly alters the texture of the cookie, so be sure to set a timer and check by eight minutes.
  7. Allow the cookies to cool for 2-3 minutes before moving to a cooling rack to avoid breakage.
  8. Enjoy!
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